SAVORING OCTOBER ~ RUSTIC ROASTED VEGETABLE TART

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October."

- Nathaniel Hawthorn

RUSTIC ROASTED VEGETABLE TART

~ Savory autumn appetizer, or paired with a salad, lunch or light supper

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1 Japanese or medium eggplant, sliced 1/4 inch thick

1 medium zucchini, sliced 1/4 inch thick

1 medium red pepper, cut in strips

1 medium yellow or orange pepper, cut in strips

2 medium sliced portabella mushrooms

1 red onion, cut in thin wedges

1 clove minced garlic

2 Tbsp. extra-virgin olive oil

1 Tbsp. chopped fresh thyme (1 tsp. dried)

coarse salt and freshly ground black pepper to taste

8 oz. well drained and sliced artichoke hearts

8 oz. soft herb goat cheese (or herb boursin cheese)

1 15-oz. package Pillsbury refrigerated unbaked pie crusts (2 crusts)

2 tsp. milk

2 Tbsp. grated Parmesan cheese

• Heat oven to 450-degrees. Toss eggplant, zucchini, peppers, portabella, onion, garlic with olive oil. Layer in large shallow roasting pan. Sprinkle with thyme and season with salt & pepper. Roast (uncovered) 12-15 minutes, stirring once or twice, or until tender. Add artichoke hearts to roasted vegetables.
• Reduce oven to 400-degrees. Unfold pie crusts and smooth. Place each pie crust on baking sheet sprayed with nonstick spray. Spread half of goat cheese on each pie crust leaving a 2-inch border. Arrange vegetables evenly atop the cheese layer. Fold pastry over from the edges, making a pleated lip to partially cover the filling. Brush edges with milk and sprinkle with Parmesan cheese.
• Bake 20 minutes or until pastry is golden brown. Allow to stand on baking sheets for 10 minutes before serving. Cut into wedges and serve warm. (12-16 servings)